How to Bake Spanish bread

This is a tutorial on how to make Filipino's style Spanish Bread, this bread has a soft texture and filled with sugar and margarine mixture. This bread is usually eaten during tea time or merienda accompanied by hot coffee or soft drinks. Sounds funny but that's how Filipino loves it! Being a popular merienda delicacy, you can find this bread in any bakery in the Philippines.

If you're planning to start a bakery business, this recipe is perfect for you!

Ingredients
For dough

Dry
3 1/4 cups All Purpose Flour (sifted) + extra flour for dusting
1 1/4 tsp Instant Dry Yeast
4 tbsp White Sugar
1 tsp salt

Wet
1/2 cup Warm Fresh Milk
1/4 cup warm water
1 Fresh Egg
4 tbsp Unsalted Butter (melted)

For Filling
1 stick (1/2 cup) Softened Butter (room temp.) or Margarine
1/2 cup White Sugar
1/4 cup Bread Crumbs

For Dredging
1/2 cup Bread Crumbs
1 tbsp White Sugar

Procedure

To activate the yeast, in a small bowl combine warm water and yeast. Set it aside 5-10 minutes until foamy and bubbly.

Sift all dry ingredient for the dough flour, sugar and salt. Put in large mixing bowl and mix.

In a separate bowl combine all wet ingredients for the dough.

Combine wet and dry ingredients. Mix using you hands until a dough forms. The water absorbing capability of flour is changing, you can add more flour if it's too wet or add more water if its too dry.

Dust you kneading table with your extra flour and knead the dough for 5 to 10 minutes until the texture becomes smooth and elastic.

Prepare a greased bowl and put the dough, cover with cling wrap and rest for at least 1 hour or until it double it's size.

While the dough is resting prepare the dredge and the filling.

For the dredge, combine 1/2 cup of bread crumbs and 1 tbsp white sugar, mix well and set aside until needed.

For the filling, combine softened butter, white sugar and bread crumbs. Beat until smooth and creamy, you can use electric mixer or just a whisk.

After resting for 1 hour...

Punch the dough to remove air. Again dust your prep table with flour and put the dough. Divide the dough into four equal pieces.

Form each piece into a log shape and divide again into four equal pieces.

Using a rolling pin, flattened the dough until they are about 5" long and 3" wide.

Using a pastry brush, spread the filling in the middle of the rolled dough.

Roll the dough and pinch the edges to close.

Coat the dough with your prepared dredge and put each pieces into a baking sheet lined with parchment paper, cover with damp cloth or cling wrap and rest for 30 minutes in a warm place.